Grilled Corn And Bean Salad Valerie Bertinelli Recipe 45

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GRILLED CORN AND BEAN SALAD (VALERIE BERTINELLI) RECIPE - (4.5/5)



Grilled Corn and Bean Salad (Valerie Bertinelli) Recipe - (4.5/5) image

Provided by peridot728

Number Of Ingredients 20

Dressing:
4 fresh or frozen ears of corn, husks removed
One 15-ounce can black beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
1 cup loosely packed fresh cilantro leaves, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 teaspoon ground cumin
Pinch chili powder
2 cloves garlic, pushed through a press
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce

Steps:

  • For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly. Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss. For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce. Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving. Adapted from "One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond" by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved. Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/grilled-corn-and-bean-salad.html?oc=linkback

GRILLED CHOPPED VEGETABLE SALAD



Grilled Chopped Vegetable Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
2 large carrots, peeled, trimmed and cut into 2-inch pieces
8 ounces green beans, trimmed
2 large or 6 small portobello mushrooms, cleaned, stemmed and gills removed
1 zucchini, cut lengthwise into thirds
1 yellow squash, cut lengthwise into thirds
1 head radicchio, quartered
6 tablespoons extra-virgin olive oil
1 head Bibb lettuce, outer leaves removed
1 small shallot, finely chopped
1 lemon, zested and juiced
Freshly grated Parmesan, for garnish

Steps:

  • Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry.
  • Preheat a large (2-burner) grill pan over medium-high heat.
  • Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper.
  • Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces.
  • Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables.
  • Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.

GRILLED CORN WITH SMOKY BUTTER



Grilled Corn with Smoky Butter image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

6 tablespoons unsalted butter, softened
1 teaspoon smoked paprika
1/4 teaspoon ground mustard
1 pinch cayenne
1 pinch garlic powder
Kosher salt
4 ears corn, shucked

Steps:

  • Preheat a grill on medium-high heat.
  • Mix the butter with the smoked paprika, ground mustard, cayenne, garlic powder and 1/4 teaspoon salt in a small bowl.
  • Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
  • Serve the corn with the butter on the side. Leftover butter can be kept refrigerated in an airtight container for up to 2 weeks.

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